Vegan Pumpkin, Galangal and Coconut Soup

Cooking time

Prep:10 minutesCook:10 minutes

Skill level

Easy

Servings

Serves 2

Fragrant and warming Thai- inspired pumpkin, coconut and noodle soup.

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2 sticks lemongrass, chopped into 2 cm long pieces and bruised in a pestle

10g, galangal, peeled and chopped into 2 cm long pieces and bruised in a pestle

2 coriander roots, cleaned, washed and bruised in a pestle

½ teaspoon coarse sea salt

2-3 tablespoons Thai Taste soy sauce

200ml vegetable stock

1 tablespoon Thai Taste Tamarind paste

300ml Thai Taste coconut milk

100g, Thai Taste rice vermicelli noodles, submerged under boiling water and left soaking for 10 minutes until soft, then refreshed under cold water

10g, Thai sweet basil (normal basil will do)

1 lime, juiced

Method

Firstly, in a small sauce pan bring a little water to the boil and then submerge the pumpkin into it, then turn down to a simmer, continue to gently cook for around 3-4 minutes until soft but not quite cooked and then remove from the heat and put aside for a few minutes (at this stage you might as well leave it in the hot water as we are to use it straight away).

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